A tandem GGDEF-EAL domain protein-regulated c-di-GMP signal contributes to spoilage-related activities of Shewanella baltica OS155

  • Feifei Wang
  • Yongzheng Wang
  • Congnan Cen
  • Linglin FuEmail author
  • Yanbo WangEmail author
Applied microbial and cell physiology


Cyclic diguanylate (c-di-GMP) is a second messenger involved in the regulation of various physiological processes in bacteria. However, its function in spoilage bacteria has not yet been addressed. Here, we studied the function of a tandem GGDEF-EAL domain protein, Sbal_3235, in the spoilage bacterium Shewanella baltica OS155. The deletion of sbal_3235 significantly reduced the c-di-GMP level, biofilm formation, and exopolysaccharide, trimethylamine (TMA), and putrescine production; sbal_3235 deletion also downregulated the expression of the torS and speF genes and affected membrane fatty acid composition. Site-directed mutagenesis in conserved GGDEF and EAL motifs abolished diguanylate cyclase (DGC) and phosphodiesterase (PDE) activity, respectively. These data indicate that Sbal_3235 is an essential contributor to the c-di-GMP pool with bifunctional DGC and PDE activity, which is involved in the biofilm formation and spoilage activity of S. baltica OS155. Our findings expand the biochemical role of c-di-GMP and uncover its link to spoilage activities, providing novel targets for food quality and safety controlling.


Cyclic diguanylate A tandem GGDEF-EAL domain protein Biofilm formation Exopolysaccharide Spoilage activity Membrane fatty acids 


Funding information

This study was funded by the National Natural Science Foundation of China (grant numbers 31571913 and 31772050).

Supplementary material

253_2020_10357_MOESM1_ESM.docx (1 mb)
ESM 1 (DOCX 1028 kb)


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2020

Authors and Affiliations

  1. 1.Food Safety Key Laboratory of Zhejiang Province, School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhouPeople’s Republic of China
  2. 2.Zhejiang Engineering Institute of Food Quality and SafetyZhejiang Gongshang UniversityHangzhouPeople’s Republic of China

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